Tart of Pears and Chocolate

This delightful dessert combines the sweetness of ripe pears with rich, melted chocolate for a perfect balance of flavors. It's simple to make and sure to impress your friends and family at any gathering.

Cooking Techniques

Use ripe but firm pears to avoid mushy filling.
Chill the tart shell before baking to keep it crisp.
Melt the chocolate gently over a double boiler to prevent burning.

Ingredients 0/7

1 shortcrust pastry crust 6 ½ ounces 70% dark chocolate, chopped 1 ½ cups ground almonds 2 eggs ½ cup superfine sugar 6 ½ tablespoons butter, softened 3 pears - peeled, cored, and quartered

Why This Meal Is A Winner

This dessert combines the sweet, juicy flavor of pears with the rich, smooth taste of chocolate. The contrast between the crisp tart crust and the soft filling makes each bite delightful. It’s a perfect treat that feels both elegant and comforting.

Step 1

Lightly heat your oven to 375°F (190°C). Roll out the pastry until it’s about a quarter-inch thick, then press it into a 9-inch tart pan. Give the pastry a few pricks with a fork to keep it from puffing up. Pop it in the freezer for about 20 minutes—this helps it hold its shape while baking. After chilling, bake the crust for 10 minutes, then set it aside and lower the oven temperature to 325°F (165°C).

Step 2

While the crust is baking, fill a saucepan with about a third of water and bring it to a gentle simmer. Once it’s simmering, turn the heat down to low. Place a heatproof bowl on top of the pan, making sure it doesn’t touch the water, then add the chocolate to the bowl. Let it melt slowly, stirring just a little to keep it smooth and prevent it from seizing.

Step 3

In a separate bowl, mix together the ground almonds, eggs, sugar, and butter until well combined. Pour the warm melted chocolate into this mixture and give it a good stir. Pour the chocolate filling into your partially baked crust.

Step 4

Finally, arrange the pear slices on top, gently pressing them into the chocolate mixture. Bake everything in the oven until the pastry turns golden and the filling feels set, about 35 to 45 minutes. Let it cool a bit before serving and enjoy!

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people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Perfect Side Pairings

Serve slightly warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of toasted nuts on top adds a nice crunch and extra flavor.

Leftover Storage Guide

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to maintain the crispness of the crust and soften the filling before serving again.

Frequently Asked Questions

Can I use a different type of chocolate for this tart?

Yes, you can use milk or semi-sweet chocolate, but the taste and texture will be less rich compared to 70% dark chocolate.

How do I prevent the pastry from shrinking while baking?

Chilling the pastry in the freezer before baking and pricking it with a fork helps keep its shape and prevents shrinking.

Can I prepare the tart in advance?

Yes, you can make it a day ahead. Store it covered at room temperature or in the fridge and bring it to room temperature before serving.

What can I substitute for ground almonds if I have an allergy?

You can try using ground oats or almond-free flour blends, but the texture and flavor will vary.

How do I know when the tart filling is fully set?

The filling should be firm to the touch and not jiggle significantly in the center when gently shaken.

Can I use canned or poached pears instead of fresh?

Fresh pears are best for texture, but canned or poached pears can work if drained well and sliced similarly.

Is it necessary to lower the oven temperature after baking the crust?

Yes, lowering the temperature ensures the filling cooks gently without overbaking the crust.

Can I freeze leftovers?

Yes, wrap the tart tightly and freeze. Thaw overnight in the fridge before serving.